Skillet Chocolate Chip Cookie

I'm a fan of Martha Stewart Living magazine any month of the year, but the October issue is always a favorite of mine. I love Halloween, and she always has the most creative craft ideas and recipes for the occasion. This year's Halloween issue is no different, and even better, it comes with a free Everyday Food insert tucked inside!
Were any of you as sad as I was when they cancelled Everyday Food subscriptions? I have a stack of back issues about a mile high in my kitchen, and still consider it one of the most practical, family-friendly recipe resources around. Both the magazine and the insert are full of great Fall recipes, but the one that I had to make first was this Skillet Chocolate Chip Cookie.

Why? For one, just because it's been about three months now since I was pregnant, my cravings for anything involving chocolate have yet to pack up and leave {especially when they involve a still warm from the oven chocolate chip cookie!}, and two, I could whip this up with one bowl and one spoon, while carrying a infant on my chest, and in between two trips to hockey practices. That's how easy this recipe is.

Maple Oatmeal Cookies with Cranberries & Pecans

It's that time of year again. The time of year when I start planning what cookies I'll be including in this year's packages. Like I did last year, I plan on simplifying the process because my life has become much too full for the days of arduously decorating hundreds of cookies, one by one.
Because baking is where my mind is at these days, when I was asked to review a new cookbook by Kathleen King, the founder of Tate's Bake Shop, it felt like kismet. I'm a big fan of Tate's chocolate chip cookies {I even made them here} and as selective as I am about acquiring new cookbooks, I'll always make an exception for a baking book I can get years of use from. Baking for Friends is that kind of book.

While this book doesn't have a photo for every recipe and I tend to prefer cookbooks that do, it has just enough to keep me interested in reading further {yes, I read cookbooks}. It's actually funny because of all the recipes in the book that had a photo accompanying them, I chose to share one here that didn't. For me, that's just further proof that all I'll need is an occasion to bake something to make the next one...or maybe I won't, as her cookbook even has a section full of healthy desserts.
Something I really love about this collection of recipes is that there's certainly more than enough to please everyone. If you'd love simple and classic recipes for birthday cakes, breakfast baked goods, brownies, or holiday pies this cookbook has you covered. Yet for the creative foodie in the kitchen, she's also assembled plenty of desserts with an unusual spin on them, containing ingredients that intrigue me, and make me want to haul out the Kitchenaid. Adding candy canes to chocolate chip cookies, bacon to scones, cardamom to cake, or chocolate to butter ball cookies.
And if you're by chance one of those strange people that don't like impossibly thin and crispy chocolate chip cookies, like Tate's, you'll be happy to know that the book also features a recipe for "Chubby" Tate's.

Mexican Wedding Cakes

Growing up my Grandmother made these cookies every Christmas. They were always one of my most favorite. A few years back, I made a Hawaiian version of Mexican Wedding Cakes. This year, I decided to make them the traditional way. I used a recipe found in the recent issue of Martha Stewart's "Holiday Cookies". There are thousands of different recipes out there, many different names too. Some call them butterballs, or polvorones, or Russian tea cakes, or pecan snowball cookies, and many more...
I like this version, because it uses cinnamon, which is not typical in most recipes I've seen. Making them couldn't be easier. Everything gets mixed up in the food processor...no bowls, no mixer. The dough is very forgiving & easy to work with. It can also be made ahead of time & baked off as you need it...or, you can bake the cookies & store them in an airtight container for up to a week. Perfect during the craze of the holidays.

Holiday Baking Round-Up...

For those of you out there who bake for the holidays...most of you seem to be in full swing! I have yet to start. If you're like me & need to get going on it, here's some inspiration for you. A collection of everything "Holiday Baking" from The Parsley Thief over the years. Enjoy!
a. Saltine Toffee, b. Almond Shortbread Stars, c. Coconut Cream-Filled Macaroons, d. Rum Balls, e. Oatmeal Chocolate Chip Cookies, f. Spiced Cardamom Snowflakes, g. Chocolate Gingerbread Cookies, h. Lime Meltaways, i. Tate's Chocolate Chip Cookies, j. Butterscotch Pudding, k. Ultimate Chocolate Chip Cookies, l. Date Nut Spice Bread, m. Hawaiian Wedding Cookies, n. Guinness Stout Ginger Cake, o. Chocolate Peanut Butter Bars, p. Crinkle Cookies, q. Pecan Linzer Cookies with Cherry Filling, r. Spice Sugar Cookies, s. Sugar Cookies {not pictured}
More to come over the month of December...

Pecan Linzer Cookies with Cherry Filling

Stephanie J. of the gorgeous online magazine N.E.E.T. contacted me looking for a contribution to their December issue...which is also their 5th anniversary issue! Of course, I was thrilled to make something for them! I wanted to do some sort of cookie, because cookies are my thing this time of year. In fact, in the coming weeks I won't be doing much else, but baking!
The article is about cooking with fruit, so I thought a jam filled cookie would be perfect. I love how pretty these Linzer cookies came out. They are made using ground pecans, which compliment the buttery, shortbread texture very well...and, the cherry jam is perfect here. But, you can use any flavor jam you wish.
If you want to make them ahead of time, you can cut the shapes out, bake them, then freeze once cooled. Let them thaw at room temperature for about 15 minutes, before filling with jam & dusting with powdered sugar.

Spring Sugar Cookies

I was in charge of bringing in some spring themed cookies, to Bozo #2's classroom this week. We are also hosting Easter brunch at our house this Sunday. So, I decided to go all out & make some homemade sugar cookies. I picked up a cute set of Easter cookie cutters last year & never used them. Now, I got the chance. I loved the carrots, in particular.
Honestly, these do take some time. But, if you have kids, they are a great help. If you like painting, coloring, or glittering, then it will be a fun project for you. The dough couldn't be easier & yields perfect cookies every time. I've used it for my Christmas cookies for 2 years now & it never fails. The best thing about this dough, is that it can be made ahead of time & frozen. The cookies can also be baked off & frozen {before icing} & thawed at room temperature for an hour, or so.

Coconut Cream-Filled Macaroons

As you can see from my recent posts about holiday cookies, I use a lot of Martha Stewart recipes. I began collecting her yearly Holiday Baking issue years ago & always find inspiration from her original cookie recipes & creative packaging ideas. Last year, I received her Cookies cookbook as a Christmas gift. Now, I have all those recipes in one book, instead of a big pile of magazines.
While I love her ideas & design sense...I wonder sometimes who tests her recipes. I frequently have to adjust them & find that I can never plan on serving one of her dishes without testing it out first. Such is the case with these cookies. They came out fantastic! But, I had to tweak things.

Chocolate Gingerbread Cookies

I made these ginger cookies last month. And, while I thought they were amazingly delicious, they got crisp...very crisp, after sitting a day, or so. When I make my holiday cookies every year, I usually start the process about 5 days before Christmas. So, I need cookie recipes that can be stored a few days. I decided to try these, as they have a chewier texture.
I love the little pockets of chocolate mixed in. And, the use of fresh ginger makes these especially spicy.

Lime Meltaways

A new cookie recipe in my usual Christmas baking repertoire. So many cookies involve nuts, chocolate, coconut, etc. But few I have tried use citrus. I thought it would be a nice change. They have a buttery, shortbread texture and a fresh, tart lime flavor.
These cookies are also super easy. The dough can be made ahead and frozen for up to two months. When ready to bake, simply slice the dough and cook. This is incredibly handy during the Holiday season when there's just so much to do!

Begin by whisking together 1 3/4 cups plus 2 tablespoons flour, 2 tablespoons cornstarch, and 1/4 teaspoon kosher salt in a mixing bowl and set aside. In a separate small prep bowl, add the zest of 2 limes, a 2 tablespoons freshly squeezed lime juice, and a tablespoon vanilla extract. Set aside.
Next, add 1 1/2 sticks {3/4 cup}of room temperature unsalted butter to the bowl of an electric mixer fitted with a paddle attachment. To the butter, measure in 1/3 cup confectioners' sugar.

The Ultimate Chocolate Chip Cookie

I am always on the lookout for a good looking chocolate chip recipe. I bake cookies as gifts for friends & relatives every year. But, I rarely have them done in time for the kid's last day of school, before the holiday break. I wanted to bring cookies into their teachers & these jumbo, delicious cookies seemed like the perfect thing. Both their teachers have little kids & I know that the whole family will enjoy these.
The dough for this recipe needs to chill for 24-48 hours before baking. This step helps the flour absorb the egg & makes for their amazing consistency. So, plan accordingly when making the dough. It can also be kept in the fridge for 3 days. Which is great if you'd like to bake them as you need them.
For precise measuring, I used a scale. But, if you don't have one, the traditional measurements are given as well.

Spice Sugar Cookies

My 7 year old was begging to make some cookies yesterday. I looked around at what we had on hand in the house & decided to make these. He loves any kind of spice cookie, especially ginger snaps. These came out looking very similar to the ones you buy in a Nabisco box, but tasted even better.
I think I may have to add them to the Holiday cookie list.

Oatmeal Chocolate Chip Cookies

This is another cookie I brought for the 1st grade beach day. I love cowboy cookies & these are basically them...minus walnuts. If it wasn't for a bunch of kids I would have added them. But, with allergies & all, I decided to skip it.
This batter makes about 7 dozen 2 inch cookies.

Tate's Chocolate Chip Cookies

I love thin, crispy chocolate chip cookies. Which, is why the ones made by Tate's Bake Shop are a favorite of mine. I used to use Martha Stewart's recipe for Lexi's Favorite Chocolate Chip Cookies. But, the last few times I've made them, they've been hit, or miss.
I was thrilled to find Tate's recipe on Goop.
I love baking. But, don't do it as much as I'd like...because, then I eat it. I had to make a whole bunch of cookies for Max's beach day at school. I volunteered for the job, because it was the perfect excuse for some baking.
I made them smaller than the recipe calls for & got about 60 cookies from one batch of dough.
Preheat the oven to 350 degrees.

Begin by measuring 2 cups of flour, 1 teaspoon of baking soda & 1 teaspoon of salt into a large mixing bowl. Whisk to combine.

In a separate bowl, add 3/4 cups of sugar & 3/4 cups of dark brown sugar {well packed}.

Then, in a third, small bowl lightly beat 2 eggs. Add 1 teaspoon water & 1 teaspoon vanilla extract.

Lastly, measure out 2 cups of semi-sweet chocolate chips.

Start the dough by beating 2 sticks of softened, unsalted butter in the bowl of an electric mixer.

For this recipe, you could even do this in a bowl with a wooden spoon. But, a mixer makes it quick.

Add the sugars & beat until combined. Scape down the bowl as needed.

Add the eggs, vanilla, & water & beat some more.

Add the dry ingredients & mix until just combined.

Remove the bowl from the mixer,

and fold in the chocolate chips.

Line 2 cookie sheets with parchment paper, or non-stick liners. Scoop the dough out by the tablespoonful & place about 2 inches apart on the sheets.
These cookies spread quite a bit, so leave enough room.

Bake for 8 minutes. For larger cookies, bake for 12 minutes. Rotate the pans halfway through the cooking time.
Let the cookies cool & then eat!

Almond Shortbread Stars

This is my last cookie post for the Holiday season. It is also one of first ones I ever made, and still gets included year after year. I found the recipe in the Martha Stewart Living magazine special issue, titled *Holiday Cookies*, published in 2001.
A few reasons I make them every year....I love the festive look of these little white powder coated stars. The almond flavor is delicious. They are super easy to make & can be made ahead of time! Something essential while baking as many cookies as I do.

Hawaiian Wedding Cookies

I usually include Mexican Wedding Cookies in my Christmas baking repertoire. They are also known as Italian Wedding cookies, butterballs, or Russian Tea Cakes. The traditional recipe is made with almonds, or sometimes pecans, and vanilla.
This year, I decided to try a new spin on the classic. These have the exact same texture & buttery, shortbread taste. But, they are made with macadamia nuts, toasted coconut and lime. I found the recipe in Cuisine at Home magazine.
The recipe makes about 5 dozen cookies.